If you love my Triple Chocolate Banana Cake, but want a simpler version without the filling and frosting, you’re in for a treat! This Chocolate Banana Bundt Cake is just as moist, rich, and packed with flavor—perfect for any occasion. It’s an easy-to-make dessert that requires minimal effort but delivers maximum chocolate-banana goodness.
Moist Chocolate Banana Cake
This Chocolate Banana Bundt Cake is rich, moist, and easy to make—no frosting required! Made with ripe bananas, cocoa powder, and chocolate chips, it’s the perfect dessert for any occasion. Get the best bundt cake recipe with step-by-step instructions and expert baking tips! Try it now!
Why You’ll Love This Chocolate Banana Bundt Cake Recipe
- Easy Bundt Cake Recipe to Make – No layering or frosting required, just pour the batter into a bundt pan and bake!
- Incredibly Moist – Thanks to the bananas, buttermilk, and oil, this cake stays soft and tender.
- Rich Chocolate Flavor – Cocoa powder and chocolate chips make every bite a chocolate lover’s dream.
- Perfect for Any Occasion – Serve it as a casual weeknight treat, a brunch centerpiece, or a holiday dessert.
Ingredients You’ll Need for this Homemade Bundt Cake Recipe
This recipe uses the same ingredients as my Triple Chocolate Banana Cake, minus the filling and frosting:
- Butter
- Flour – Provides structure and stability.
- Cocoa Powder – For deep, rich chocolate flavor. I like to use Extra Brute Cacao Barry Cocoa Powder.
- Baking Soda & Baking Powder – Help the cake rise perfectly in a bundt pan.
- Salt – Enhances all the flavors.
- Mashed Bananas – Keep the cake moist and add natural sweetness.
- Granulated Sugar & Brown Sugar – Create a balanced sweetness and soft texture.
- Eggs – Help bind everything together.
- Buttermilk – Adds moisture and a slight tang.
- Sour Cream– Keeps the cake extra tender.
- Vanilla Extract – Rounds out the flavors.
- Mini Chocolate Chips – Optional, but highly recommended for extra melty chocolate pockets!
How to Make Chocolate Banana Bundt Cake
1. Prep Your Bundt Pan
Grease and flour your bundt pan thoroughly to ensure an easy release after baking. For the chocolate cake, you could even dust it with cocoa powder.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix the Wet Ingredients
In a large bowl, beat the butter and sugars. You’ll then add the eggs and vanilla and continue to beat until smooth. Stir in the bananas.
4. Combine and Add Chocolate Chips
Mix together the sour cream and buttermilk. Alternately add the flour mixture and the buttermilk mixture to the mixing bowl with the butter mixture. Stir on low speed. Fold in the chocolate chips if using.
5. Bake
Pour the batter into the prepared bundt pan and bake at 325°F for 75-80 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Cool and Serve
Let the cake cool completely in the pan before flipping it out. Dust with powdered sugar or drizzle with chocolate ganache for an extra indulgent touch!
Pro Tips for the Best Chocolate Banana Bundt Cake
- Use overripe bananas – The riper, the better! They add more sweetness and moisture.
- Don’t overmix – Overmixing can lead to a dense cake. Stir until just combined once you add the dry ingredients.
- Prepare your bundt pan well – This helps prevent sticking and ensures a beautiful cake release. Spray the pan with non-stick spray and dust the pan with flour, cocoa powder, or sugar.
- Test for doneness – Since bundt cakes are thick, always check with a toothpick to make sure it’s fully baked.
FAQs
Can I make this ahead of time?
Absolutely! This cake stays fresh for up to 3 days at room temperature (covered in a cake dome or cake box). You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap and foil.
What’s the best way to serve this cake?
It’s delicious on its own, but you can also serve it with whipped cream, a dust of powdered sugar, or a drizzle of chocolate ganache for extra decadence.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
How to Make Chocolate Banana Bundt Cake: Video Tutorial
Final Thoughts
This Chocolate Banana Bundt Cake is the ultimate no-fuss dessert that delivers big on flavor. Whether you’re baking for a family gathering or simply craving a chocolate-banana treat, this cake is sure to become a go-to recipe.
Give it a try and let me know what you think in the comments! And if you love it, don’t forget to share it with your friends and tag me on Instagram @CakebyCourtney.
Chocolate Banana Bundt Cake
Ingredients
FOR THE CAKE
- 1 cup (226 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (64 g) light brown sugar, packed
- 3 large eggs, at room temperature
- 1 1/2 cups (364 g) mashed bananas, about 4 medium-sized
- 1 tsp (4.2 g) vanilla extract
- 2 1/2 cups (310 g) all purpose flour
- 1/2 cup (75 g) dark cocoa powder
- 2 tsp (8 g) baking soda
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 3/4 cup (193 g) buttermilk, at room tempetaure
- 3/4 cup (176 g) sour cream, at room temperature
- 1/2 cup (93 g) mini chocolate chips, before adding chocolate chips to cake batter, make sure to toss them in a little bit of flour. This helps prevent the chips from sinking to the bottom of the cake while the layers bake.
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with non-stick spray and dust with flour, granulated sugar or cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugars on medium-high speed until light and fluffy, about 2 minutes.
- Gradually add the eggs, scraping the sides of the bowl with each addition, Mix for about 2 minutes on medium speed after all the eggs are added.
- Add the mashed bananas and vanilla. Stir until combined.
- In a medium sized mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a small mixing bowl, stir together the buttermilk and sour cream.
- With the stand mixer on low speed, alternately add the the flour mixture and the buttermilk mixture, starting and ending with the flour. Mix just until the ingredients are combined.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and bake for 75 to 80 minutes. (You can also increase the baking temp to 350 F and bake for 50-60 minutes – either option will work for this cake).
- Let the cake cool completely in the bundt pan before inverting it onto a wire rack or your cake stand. This helps prevent the cake from sticking to the sides.